How a slight modification of the bread-making procedure for the evaluation of wheat cultivars affects the most important properties of bread (bread volume and bread crumb)
The aim of the study was to examine how a slight modification of the standard bread-making procedure for the evaluation of wheat cultivars affects bread making properties of different quality samples, without α-amylase activity. For that purpose, two wheat cultivars of different quality (Zvezdana an...
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| Format: | Article |
| Language: | English |
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National Society of Processing and Energy in Agriculture, Novi Sad
2019-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2019/1821-44871904180Q.pdf |
| _version_ | 1811210837800517632 |
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| author | Živančev Dragan Jocković Bojan Mirosavljević Milan Momčilović Vojislava Mladenov Novica Aćin Vladimir Pribić Milana |
| author_facet | Živančev Dragan Jocković Bojan Mirosavljević Milan Momčilović Vojislava Mladenov Novica Aćin Vladimir Pribić Milana |
| author_sort | Živančev Dragan |
| collection | DOAJ |
| description | The aim of the study was to examine how a slight modification of the standard bread-making procedure for the evaluation of wheat cultivars affects bread making properties of different quality samples, without α-amylase activity. For that purpose, two wheat cultivars of different quality (Zvezdana and NS 40S) were examined from four different localities without diastatic activity. Standard physicochemical and rheological parameters for wheat cultivars evaluation were analysed on the eight samples. Also, bread made from flour of these samples was produced according to the standard bread-making procedure for evaluation wheat cultivars and with addition of sugar and malt according to a modified procedure. The results showed that a slight modification of the standard breadmaking procedure can affect the most important properties of bread (bread volume and bread crumb quality). The average values of both parameters were statistically higher. Additionally, statistical analyses showed that bread volume of both cultivars of differing quality was statistically higher, whereas only Zvezdana had statistically higher bread crumb quality. |
| first_indexed | 2024-04-12T05:03:13Z |
| format | Article |
| id | doaj.art-f982f77d3d774ed8a880a4e7f0e3e84d |
| institution | Directory Open Access Journal |
| issn | 1821-4487 2956-0195 |
| language | English |
| last_indexed | 2024-04-12T05:03:13Z |
| publishDate | 2019-01-01 |
| publisher | National Society of Processing and Energy in Agriculture, Novi Sad |
| record_format | Article |
| series | Journal on Processing and Energy in Agriculture |
| spelling | doaj.art-f982f77d3d774ed8a880a4e7f0e3e84d2022-12-22T03:46:57ZengNational Society of Processing and Energy in Agriculture, Novi SadJournal on Processing and Energy in Agriculture1821-44872956-01952019-01-0123418018410.5937/JPEA1904180Q1821-44871904180QHow a slight modification of the bread-making procedure for the evaluation of wheat cultivars affects the most important properties of bread (bread volume and bread crumb)Živančev Dragan0https://orcid.org/0000-0001-7341-291XJocković Bojan1https://orcid.org/0000-0003-3996-6286Mirosavljević Milan2https://orcid.org/0000-0002-0689-5584Momčilović Vojislava3https://orcid.org/0000-0003-4029-7657Mladenov Novica4Aćin Vladimir5https://orcid.org/0000-0002-0932-9617Pribić Milana6https://orcid.org/0000-0003-4176-822XInstitute of Field and Vegetable Crops, Small Grains Department, Novi Sad, SerbiaInstitute of Field and Vegetable Crops, Small Grains Department, Novi Sad, SerbiaInstitute of Field and Vegetable Crops, Small Grains Department, Novi Sad, SerbiaInstitute of Field and Vegetable Crops, Small Grains Department, Novi Sad, SerbiaInstitute of Field and Vegetable Crops, Small Grains Department, Novi Sad, SerbiaInstitute of Field and Vegetable Crops, Small Grains Department, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Food Technology, SerbiaThe aim of the study was to examine how a slight modification of the standard bread-making procedure for the evaluation of wheat cultivars affects bread making properties of different quality samples, without α-amylase activity. For that purpose, two wheat cultivars of different quality (Zvezdana and NS 40S) were examined from four different localities without diastatic activity. Standard physicochemical and rheological parameters for wheat cultivars evaluation were analysed on the eight samples. Also, bread made from flour of these samples was produced according to the standard bread-making procedure for evaluation wheat cultivars and with addition of sugar and malt according to a modified procedure. The results showed that a slight modification of the standard breadmaking procedure can affect the most important properties of bread (bread volume and bread crumb quality). The average values of both parameters were statistically higher. Additionally, statistical analyses showed that bread volume of both cultivars of differing quality was statistically higher, whereas only Zvezdana had statistically higher bread crumb quality.https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2019/1821-44871904180Q.pdfbread-making procedurewheat cultivarbreedingamylase activity |
| spellingShingle | Živančev Dragan Jocković Bojan Mirosavljević Milan Momčilović Vojislava Mladenov Novica Aćin Vladimir Pribić Milana How a slight modification of the bread-making procedure for the evaluation of wheat cultivars affects the most important properties of bread (bread volume and bread crumb) Journal on Processing and Energy in Agriculture bread-making procedure wheat cultivar breeding amylase activity |
| title | How a slight modification of the bread-making procedure for the evaluation of wheat cultivars affects the most important properties of bread (bread volume and bread crumb) |
| title_full | How a slight modification of the bread-making procedure for the evaluation of wheat cultivars affects the most important properties of bread (bread volume and bread crumb) |
| title_fullStr | How a slight modification of the bread-making procedure for the evaluation of wheat cultivars affects the most important properties of bread (bread volume and bread crumb) |
| title_full_unstemmed | How a slight modification of the bread-making procedure for the evaluation of wheat cultivars affects the most important properties of bread (bread volume and bread crumb) |
| title_short | How a slight modification of the bread-making procedure for the evaluation of wheat cultivars affects the most important properties of bread (bread volume and bread crumb) |
| title_sort | how a slight modification of the bread making procedure for the evaluation of wheat cultivars affects the most important properties of bread bread volume and bread crumb |
| topic | bread-making procedure wheat cultivar breeding amylase activity |
| url | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2019/1821-44871904180Q.pdf |
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